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–+ servings
Biscoff Butter Cookie
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Biscoff Butter Cookies are soft, chewy cookie butter cookies rolled in crushed Biscoff and studded with mini chocolate chips, giving you an easy, bakery-style Biscoff cookie recipe that’s perfect for coffee breaks, dessert trays, and make-ahead holiday baking.
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A close-up of cookies topped with chocolate chips, cookie crumbs, and a rectangular biscoff butter cookie partially inserted into each cookie.
Prep Time10 minutes
Cook Time13 minutes
Prep Time23 minutes
servings28

Ingredients

  • ½ cup salted butter melted
  • ½ cup cookie butter melted
  • 1 ½ cups Brown Sugar
  • 1 t Vanilla Extract
  • 2 Eggs
  • 2 ¾ cups Flour, All Purpose
  • 2 t corn starch
  • ½ t Baking Powder
  • ½ t Salt
  • 1 cup chocolate chips mini
  • cookies
  • cookie crumbs for rolling

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. Melt the butter and the cookie butter.
    ½ cup salted butter, ½ cup cookie butter
  3. Add them to the bowl and, using a paddle, beat together the melted butter and cookie butter along with the brown sugar and vanilla.
    1 ½ cups Brown Sugar, 1 t Vanilla Extract
  4. Add eggs, one at a time, incorporating each egg fully.
    2 Eggs
  5. Beat the eggs into the sugar for 1-2 minutes until light and fluffy.
  6. Sift the flour, cornstarch, baking powder and salt and incorporate into the batter.
    2 ¾ cups Flour, All Purpose, 2 t corn starch, ½ t Baking Powder, ½ t Salt
  7. On the last few turns of the paddle, add the mini chocolate chips.
    1 cup chocolate chips mini
  8. Scoop the cookie dough into balls and roll in crushed cookie crumbs.
    cookie crumbs for rolling
  9. Flatten the cookies on a prepared baking sheet.
  10. Bake for 13 minutes until the edges are cooked.
  11. When the cookies are removed from the oven, add extra mini chocolate chips and place a cookie piece in the center of the cookie.
    cookies

Nutrition

Serving: 2cookies | Calories: 182kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Vitamin A: 133IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg

Notes

Substitutions
  • Unsalted butter: Use this if that's what you have; just add an extra pinch of salt.
  • No Biscoff? Substitute another cookie butter or even peanut butter for a nutty twist.
  • Gluten-free option: Use a 1:1 gluten-free baking flour blend.
  • No mini chips? Roughly chop a Biscoff cookie for mix-in instead-you'll get bites of crunch.
Make Ahead Tips
My holiday cookie butter cookies are fantastic, make-ahead treats. You can prep the dough when you have time and bake off fresh cookies whenever the craving hits.
  • Chill the dough: Scoop and roll the cookie dough in cookie crumbs, then chill on a baking sheet for up to 48 hours before baking. This can deepen flavor and help control spread.
  • Freeze the dough balls: Freeze rolled cookie dough balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
  • Bake ahead for events: Baked Biscoff butter cookies freeze well; let them cool completely, then freeze in a single layer before transferring to a container.
CourseCookie Recipes
CuisineAmerican
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